The look in your friends’ eyes when they’ve bitten into something you’ve made, and they’re deliriously happy about what they’re eating. Their wide-eyed smiley faces would say, “OMG, WOW,” if they weren’t so busy eating and wanting to be polite and not talk with their mouths full. That’s the response I got from my friends when I served them pulled pork tacos made with with this slow-cooked Mexican pulled pork. Of course, how could you not love slow cooker pork tacos filled with spicy shredded pork?
How to Make Mexican Slow-Cooker Pulled Pork Tacos
Best thing is, pulled pork tacos are crazy easy to make, especially in a slow cooker. You can also make Mexican pulled pork in an Instant Pot.
A Tip for the Best Pulled Pork Tacos
Browning the roast first will help pull out wonderful flavor from the meat, as well as intensifying the spice from the chiles and cumin. If you have the kind of slow cooker that allows you to do that in the cooker pan itself, great! Then, you only need one pot. Otherwise, you can easily brown the pork roast on the stove top. You can also skip the browning, though I don’t recommend it. It really does make a difference with the resulting flavor.
More Ways to Use Mexican Pulled Pork
Besides tacos, you can use this pulled pork to make tamales, enchiladas, burritos, or even a quick weeknight quesadillas.
How to Store or Freeze Leftover Pulled Pork
This pulled pork will keep refrigerated for about five days, or frozen for up to three months. If freezing, pack in freezer bags with as much air pressed out as possible to prevent freezer burn. Thaw overnight in the fridge and warm over low heat on the stove-top or in the microwave.
Looking for More? Try These Favorite Mexican Recipes
Slow Cooker Shredded Chicken Taco Meat Pressure Cooker Green Pork Pozole Red Chili Chicken Enchiladas Mexican Green Rice Albondigas Soup (Mexican Meatball Soup)
You may be inclined to trim off the excess fat from the roast. I caution against trimming too much fat, as it is needed for the flavor and adds to the juicy tenderness of this Mexican pulled pork. You can always skim off some of the excess fat after the roast has cooked. There’s no liquid added to this recipe. The pork will release sufficient liquid as it cooks.
4 tablespoons chili powder 1 tablespoon kosher salt (if using regular table salt, only use 2 teaspoons) 1 tablespoon brown sugar 2 teaspoons ground cumin 1 teaspoon cayenne 1 teaspoon ground oregano 1 teaspoon onion powder 1 teaspoon garlic powder 1/4 teaspoon cinnamon Scant pinch ground cloves
For the pork:
3 1/2 pounds boneless pork shoulder roast 2 tablespoons extra virgin olive oil
For the tacos:
Warm tortillas, corn or flour Sliced avocado Sliced radishes Thinly sliced cabbage Fresh squeezed lime juice Salsa Chopped cilantro
Let sit at room temperature at least one hour before cooking. You can also let marinade overnight in the fridge, then bring the roast to room temperature. Return the shreds to the slow cooker and toss to coat with the juice from the roast. (Alternatively you can just shred the roast with two forks in the slow cooker itself.)
